I Tried Foodie Crush’s Lobster Rolls and They’re the Best of Both Worlds
Lobster rolls typically fall into one of two categories: Maine style or Connecticut style. In the case of Foodie Crush’s lobster roll, it hovers between both. When gathering contenders for our epic lobster roll showdown, I wanted to pick recipes that fell into both categories, as comparing one against the other could be like apples and oranges.
When it came to this lobster roll, I wasn’t quite sure where to categorize it (all the more reason I was excited to try it). It incorporates a chilled mayo mixture as well as warm melted butter. Huh? How? I gathered my ingredients and got to work.
Get the recipe: Foodie Crush’s the Best Lobster Rolls
How to Make Foodie Crush’s the Best Lobster Rolls
This recipe calls for frozen and thawed or pre-cooked lobster meat torn into large chunks. Start by mixing mayonnaise, chives, lemon juice, lemon zest, salt, and pepper in a large bowl. Set that aside and melt some butter in a large skillet. Add the lobster meat and cook until it’s warmed through. Use a slotted spoon to transfer the buttered lobster into the mayo mixture, and toss to combine.
Wipe out the same skillet, then melt some more butter and toast the trimmed edges of the split-top buns. Stuff the toasted buns with the lobster mixture, top with more chives, and serve immediately.
My Honest Review of Foodie Crush’s the Best Lobster Rolls
I was a little skeptical about this one because I think that when recipes try to offer a “best of both worlds” solution, it ends up being a mediocre version of both options. I didn’t feel that way about this lobster roll. Despite the fact that the lobster is cooked in warm, melted butter, then tossed in a mayo mixture, I didn’t find it to be excessively greasy. The chives were a lovely touch and the trimmed, split-top bun is obvious perfection. I did find the temperature to be somewhat lukewarm, which I didn’t love, but I suppose that’s what you’re going to get when the lobster is warmed in butter, then tossed in chilled mayo. Definitely not a deal-breaker.
I think that this could be a good gateway mayonnaise lobster roll. Mayo is quite the polarizing ingredient, but I think a lot of people just don’t realize how delicious it can be when used correctly. If you’re going to get a mayo-hater to come around to a Maine-style lobster roll, this is a great place to start, because you still get that subtle, melted butter flavor along with the chilled mayo. While this version of a lobster roll is probably a horror for anyone who feels strongly in the debate between lobster roll styles, I do think it’s a great option for one side to understand the beauty of its counterpart. A treaty, if you will.
If I Make Foodie Crush’s the Best Lobster Rolls Again
I have no notes for this beauty. If I made it again, I’d invite two friends over with die-hard opinions about their lobster roll of choice and make them try this version. See, both styles are pretty delicious, huh?